Braised Chicken and Raw Gluten with Thick Ginger Sa

Name: Braised Chicken and Raw Gluten with Thick Ginger Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 100 grams Chicken thigh; 40 grams Raw gluten (nama fu); 4 slice (or atsuage); 1 Japanese leek; 3 Shitake mushrooms; 200 ml Dashi stock; 1 tbsp Usukuchi soy sauce; 1 tbsp Sugar; 1 tbsp Sake; 2 tbsp Mirin; 1 Grated ginger; 1 tbsp Katakuriko

Servings: persons

100 grams Chicken thigh
40 grams Raw gluten (nama fu)
4 slice (or atsuage)
1 Japanese leek
3 Shitake mushrooms
200 ml Dashi stock
1 tbsp Usukuchi soy sauce
1 tbsp Sugar
1 tbsp Sake
2 tbsp Mirin
1 Grated ginger
1 tbsp Katakuriko

1
Cut the chicken into bite-sized pieces.
2
Prick several times with a fork.
3
Sprinkle sake over (not listed in the ingredients).
4
Cut the Japanese leek into bite-sized pieces.
5
Fry all the sides until golden brown in a frying pan without oil.
6
Take them out of the frying pan and put onto a plate.
7
Set aside.
8
Slice the gluten into 1 cm slices and thinly slice the shiitake mushrooms.
9
Put the ingredients in a sauce pan and bring to a boil.
10
Add the chicken and cook until done, about 8 to 10 minutes.
11
If you use atstuage, add it at this point.
12
After the chicken is cooked through, add the gluten and shiitake mushrooms.
13
Cook over low heat for about 2 minutes.
14
Add the fried leek and ginger just before turning the heat off.
15
Thicken with katakuriko dissolved in 2 tablespoons of water (adjust the amount to taste).
16
Cook until the sauce is nicely thickened.
17
It is done now.
18
Serve with plenty of sauce.
19
Raw gluten may be quite difficult to get, so if you have time, why not make your own?

100

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 100 grams Chicken thigh, 40 grams Raw gluten (nama fu), 4 slice (or atsuage), 1 Japanese leek, and more.

Yes, Braised Chicken and Raw Gluten with Thick Ginger Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Braised Chicken and Raw Gluten with Thick Ginger Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions